Einkorn Onion Rings

Imagine the most satisfying order of onion rings that ever passed your lips then multiply that by a trillion. Only then will you begin to understand how dang good these onion rings made with einkorn flour taste! Don’t have einkorn flour? No worries. Of course, you can also make homemade onion rings using traditional all-purpose flour.

Make this side dish for a casual evening dinner or as a game day snack. They’re salty, sweet and crispy in all the right places. The ingredients are simple and served alongside anything from buffalo wings to a New York strip you and your family will be happy campers.

We dipped our onion rings in ketchup, but they’re also tasty with barbecue sauce, ranch dressing and especially with our chipotle dipping sauce! What’s better is serving these bad boys with a variety of sauces to make a statement, especially at a party!

Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.

Cut stem and root end from onions then remove skin of outer layer. Cut onion into ½"-thick slices. Separate slices into individual rings then place in a large bowl.

In a separate medium-sized bowl, stir together flour, baking powder and seasoned salt until completely combined. Measure 1 Tbsp of flour mixture then sprinkle over onion rings. Toss to coat lightly then set aside. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.

Add beaten egg and milk to bowl of seasoned flour then whisk until smooth. Pour breadcrumbs onto a large plate. Dip each onion ring into flour batter, allowing excess to drip off. Dredge in breadcrumbs, coating completely, then place on platter.

Add coconut oil to a deep fryer or large skillet deep enough to cover onion rings then heat to 350 degrees. Carefully place onion rings in the hot oil and fry until lightly golden brown on each side, about 2–3 minutes total.

Transfer crispy onion rings to a paper towel-lined plate to drain excess oil. Sprinkle with salt then serve while piping hot and crunchy!